In the world of allergens, potato is an unexpectedly common trigger for some people. In the course cutting out foods that seemed to bother Baby Yum, I found it necessary to cut out potato from my diet. I just about went crazy! Where were my hash browns, my french fries, my baked potatoes, my starchy gnocchi, my knishes? Oh my darling knishes, how I missed you! Not being able to bake some starchy goodness up in the oven or have my favorite In-N-Out gluten-free french fries made me one sad (and hungry) breastfeeding mama. But, when the diet gets restricted, it encourages you to start thinking outside of the box. First I tried sweet potato fries. Those are good. But, I wasn’t quite sure they agreed with Baby Yum either. So, back to the drawing board. It took me a while but eventually I thought- wait! These starchy and sweet carrots I’ve been stir frying and munching on all hours of the day might actually make a pretty tasty roasted french fry if I prepared it correctly. So, out came the olive oil, the seasonings, my favorite baking sheet- and I sliced up those carrots just like a sweet potato or potato. And you know what? Roasted and drizzled with oil, they taste just like an extra sweet and addictive sweet potato fry, without actually being one! Whether you’re on a gluten-free, allergen-free diet or not, anyone can enjoy this unexpectedly delightful side dish, and it goes with just about anything. In the recipe below I suggest you start with at least 5 carrots. I’ve never had a batch last through the night, and I’ve made some pretty big batches. My Mom, My DH, and even Baby Yum loves this recipe (her version is oil and salt-free). So, enjoy! And if this sauce doesn’t appeal to you, try it with some yummy homemade ketchup. Trust me- it is worth the effort!

Preheat oven to 400F. Cover a large cookie sheet with parchment paper (or not, but they may stick).

Peel carrots and cut off nubby ends. Slice each carrot into thirds (or in half); you want to cut them into your desired fry length. Then slice each third in half horizontally. Depending on your carrot thickness, you can either cut those halves in half or into thirds to make skinny fries. You want them to be no fatter than a typical cheap pencil.

Place carrots on your cookie sheet on top of the (optional) parchment paper. Drizzle with olive oil and then stir the fries with your fingers to distribute the oil evenly on them. Sprinkle one side with Bouquet Garni, salt, and pepper; then turn and season the other side.

Place in oven and roast for 15 minutes. Take them out and check the bottom side. If it is nicely browned, flip the fries and put them back in the oven for another 15 minutes. If the fries are not sufficiently browned, put them back in and wait another 10-15 minutes before flipping and then putting them back in the oven. I like my fries brown and crispy, so I run the risk of letting them burn. To prevent this, check more frequently. While waiting, make sauce by whisking together spicy sauce ingredients in a small bowl. When both sides are brown and crispy, remove from oven and serve with sauce.

Enjoy!

Rating:9

Original Source:My original creation. Please do not replicate anywhere without my permission. Thanks!

It is ironic that although amaranth is my least favorite of the gluten-free grains or pseudo-grains that I’m eating, I’ve managed to come up with a fair number of recipes using the flour that I actually like. Maybe it is all part of that necessity being the mother of invention thing… however that saying goes. This particular recipe for an allergen-free soda bread is based on one I found floating around the internet without a clear author, but which I’ve modified to suit my tastes. It is crunchy and has a earthy flavor that I find pairs beautifully with a hearty, vegan soup or a creamy, dairy-free dip like my latest riff on baba ghanoush. Unlike most dips, this dip is bean-free, dairy-free, soy-free and even sesame or tahini-free. The fresh cilantro gives it a light, herb note while roasted eggplant gives it body and soul… and homemade sunflower butter stands in for sesame paste. I enjoyed this bread and dip with some luscious kalamata olives and considered myself a pretty lucky gluten-free, allergen-free breastfeeding mama.

Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin.

Put your vitamin c in the boiling water. If it doesn’t dissolve, whisk it in.

Combine 2 1/4 cup amaranth flour, arrowroot starch, salt, baking soda and caraway seed in a large bowl. Add your water with vitamin C, hemp or other dairy-free milk and oil, and stir with a big wooden spoon. Sprinkle with the additional 1/4 cup of additional amaranth flour and fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges. Sprinkle with kosher salt and a nice herbal blend and cut an X in the top, just because it is fun and makes it seem more authentic. Pop in the oven. Lower oven temperature to 325 and bake for 55 minutes or until the center is done to your taste. (I like it pretty done and not doughy in the middle so I put it back in sometimes.)

Cut eggplant in half horizontally and place in baking dish with freshly cut side up. Drizzle with olive oil. Roast on 425 for 20-30 minutes or until flesh is golden brown. Turn over and bake ten more minutes. Then remove from oven and cool.

If making your own sunbutter, grind your seeds and olive oil first in a small food processor or blender. (I have a small powerful food processor that I love for this.) Then scoop out the flesh of your roasted eggplant and add it to the food processor. Add the green onion bulbs to the processor with only a little of the green top if desired. If desired, add a drizzle of your favorite olive oil. I used a Basil Olive oil. Blend until you have a creamy sauce. Then add salt, cilantro, lime, agave and pepper and blend, blend, blend.

Notes

Sunflower seed is no tahini, but did you know sesame is a rising allergen, especially in countries where it is part of the national cuisine? This is also garlic-free.

Rating:8

Original Source:The contents of my brain, please do not replicate without my permission.